NAAN BREAD WITH CURRIED VEGETABLE KEBABS

Preparation Method :

• To make the spiced yogurt baste, mix together the yogurt, mint, cumin, coriander, chili powder, turmeric and ginger.
• Season with salt and pepper. Cover and chill.
• Boil the potatoes until just tender. Meanwhile, chop the aubergine (eggplant) into chunks and sprinkle them liberally with salt.
• Leave for 10-1 5 minutes to extract the bitter juices. Rinse and drain them well. Drain the potatoes.
• Thread the vegetables on to the skewers, alternating the different types.
• Place them in a shallow dish and brush with the yogurt baste, coating them evenly. Cover and chill until ready to cook.
• Wrap the naan bread in foil and place towards one side of the barbecue to warm through.
• Cook the kebabs over the barbecue. Basting with any remaining spiced yogurt, until they just begin to char slightly.
• Serve with the warmed Indian bread, garnished with sprigs of fresh mint.